Parsnip and carrot soup

Ingredients for 2 servings:

• olive oil
• 1 onion(s)
• 2 garlic cloves
• 1 pinch of fleur de sel
• 200 g carrot(s)
• 300 g parsnip(s)
• 1 tsp cumin
• 1 tbsp curry powder
• 500 ml vegetable stock
• 1 can of coconut milk, approx. 400 g
• 1 ½ lime(s), juice
• 200 ml oat milk (oat drink)
• 1 pinch of chili flakes
• 20 coriander seeds
• some agave syrup
• e.g. pine nuts
• e.g. chili flakes
• e.g. olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Heat the olive oil in a saucepan over low heat. Peel and roughly dice the onion and garlic. Sauté with fleur de sel for about 5 minutes. Peel and roughly chop the carrots and parsnips. Add them to the pan along with the cumin, which has been crushed in a mortar, and the curry powder. Mix everything well and sauté for 10-15 minutes over medium heat. Add the vegetable stock and coconut milk and simmer for about 30 minutes. Add the juice of one lime and the coriander seeds. Purée everything with a blender or hand blender. Mix in the oat milk and blend again. Season to taste with salt, chili, the remaining lime juice, and agave syrup. Garnish with toasted pine nuts, chili flakes, and olive oil before serving. Serve with a dark baguette. Tip: The soup thrives on the quality of its ingredients. A good vegetable stock or curry powder can make all the difference. If you use a sweeter curry powder, you may need less lime or no agave syrup. Almond milk works well instead of oat milk, which will make the soup even more flavorful.